Check your shrimp and decide whether you're using raw or pre-cooked: this recipe is written for raw shrimp cured in lime juice. If you have pre-cooked shrimp, skip the long cure — see the pre-cooked note in step 3. Pat the raw shrimp very dry with paper towels and slice them into 1/2-inch pieces so the citrus can penetrate evenly. Drying prevents dilution of the lime juice and helps the shrimp cure more uniformly.

Place the cut shrimp in a non-reactive bowl (glass or stainless steel). Pour the 1/2 cup fresh lime juice over the shrimp and add 1/2 teaspoon of the kosher salt. Stir to combine so every piece is submerged or well coated. Salt helps draw moisture from the shrimp and speeds the protein denaturation so the shrimp firm up and turn opaque.

Cover and refrigerate for 20–25 minutes, stirring once halfway through. You'll know the shrimp are 'cooked' when they are uniformly opaque and springy to the touch. For very small shrimp or if your shrimp were previously frozen, check at 12–15 minutes. If using pre-cooked shrimp: toss with the lime juice and 1/4 tsp salt and let rest 3–5 minutes only to take on flavor — pre-cooked shrimp won't firm further and will become rubbery if left too long.

While the shrimp cures, prepare the vegetables: core and seed the tomato (to avoid extra liquid) and dice it into 1/4-inch pieces; finely dice the red onion and, if using, mince the jalapeño (remove seeds for mild heat). Seeding the tomato reduces water that can make the ceviche watery; finely cutting the aromatics ensures even flavor in every bite.

Once the shrimp are opaque, drain off about half of the lime juice (reserve a little for the vinaigrette). Leaving a bit of juice keeps the ceviche bright and tangy without making it soupy. Taste a piece — add the remaining 1/4 tsp kosher salt now if it needs it.

Gently fold the tomato, red onion, cilantro and jalapeño into the cured shrimp. Add the optional 1/4 tsp honey or agave and the freshly ground black pepper. The vegetables are added after the shrimp cure to preserve their texture and prevent them from becoming over-marinated and lifeless.

Dice the avocado last and fold it in right before serving so it stays creamy and does not oxidize. If you prefer, toss the avocado with a tiny squeeze of lime and a pinch of salt first to slow browning and add flavor.

Quick vinaigrette: whisk together the reserved lime juice (about 1–2 tbsp), 1 tbsp extra-virgin olive oil and a pinch of salt and pepper. Drizzle this lightly over 2 cups of mixed greens and toss. Lightly dressing the greens keeps them from becoming soggy under the ceviche and adds a silky mouthfeel that complements the sharp citrus.

Plate: divide the dressed mixed greens between two plates, spoon the shrimp ceviche on top, and finish with a small extra drizzle of olive oil and a few cilantro leaves. Serve immediately. Ceviche is best eaten shortly after assembly — as it sits, the lime continues to break down the shrimp and the vegetables will release water.

Food-safety note: curing in citrus reduces food-safety risk by denaturing proteins, but it does not kill all pathogens the way heat does. Use the freshest shrimp possible (kept cold), and if you are immunocompromised, pregnant, or serving elderly guests, use pre-cooked shrimp or briefly poach raw shrimp (cook until opaque) before marinating.